vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Banana Ice Cream
From Twentieth century home cook book, 1905
Serves 10
Ensure bananas are ripe.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
721Calories
4 gProtein
67 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories721 kcal
Protein3.6 g
Carbohydrates67 g
Fiber1.9 g
Sugars54 g
Total Fat50 g
Saturated Fat29 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.1 g
Cholesterol145 mg
Sodium30 mg
Potassium395 mg
Calcium90 mg
Iron0.2 mg
Magnesium28 mg
Phosphorus96 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A2.2 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline7.1 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 117. The excerpt below is the record exactly as published.
BANANA ICE CREAM. To three pints of rich cream add one pound of pulverized sugar. Grate six large bananas
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